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Author: Subject: bread
bajalou
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[*] posted on 7-11-2008 at 01:34 PM


Quote:
Originally posted by Mango
I'm able (to my surprize) to find Orowheat(http://www.oroweat.com/) bread here at most supermarkets in Mexicali. IIt is the bread I usually buy in the states. For some strange reason it seems to keep longer down here; but tastes the same.

IMO the best thing that ever happened to Mexico is that they got invaded/controlled by the French, there is some great bread down here if you find the right place/bakery.


And Orowheat is now owned by Bimbo




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BajaKeela
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[*] posted on 7-11-2008 at 02:32 PM


SkyMedBarbara...You're absolutely right ..the gluten is the secret with mexican flour ..not needed with canadian or the U.S. flours
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bajaguy
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[*] posted on 7-13-2008 at 03:19 PM
Pan Cervesa


OK, here is my recipe:

3 cups self rising flour (probably can't get this in Baja)
3 tablespoons sugar (you can substitute Splenda)
1 12oz can/bottle of beer (I use Pacifico)

Combine all ingredients in a bowl and mix well to make a smooth dough. Pour dough into a well greased and floured pie plate.

Bake at 350 degrees for 50 minutes, crust will be pale brown. Spread butter on top of loaf while still hot and cut into wedges.

Add fresh herbs or spices to dough for variety




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Cypress
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[*] posted on 7-13-2008 at 03:42 PM


Cornbread or no bread at all.:yes:You can toss most anything into a skillet full of cornbread mix and it'll make your tongue slap your jaw teeth out.:D
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